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–+ servings
California Pasta Salad

California Pasta Salad: Delightfully Fresh & Easy for Summer

California Pasta Salad is a vibrant and refreshing dish perfect for summer gatherings, featuring vegetables, creamy avocado, and a tangy Italian dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Rotini or Bow-Tie Pasta Can be substituted with any preferred pasta shape such as penne or fusilli.
  • 1 cup Cherry Tomatoes Halved; substitutes can include grape tomatoes or other seasonal varieties.
  • 1 large Cucumber Can be replaced with zucchini.
  • 1/2 cup Black Olives Green olives are a possible alternative.
  • 1 medium Avocado Can be omitted for a low-fat version.
  • 1 medium Red Bell Pepper Can swap for yellow or orange peppers.
  • 1/4 cup Red Onion Green onions can be used for a milder flavor.
  • 1/4 cup Fresh Basil Can be substituted with parsley.
For the Dressing
  • 1/2 cup Italian Dressing Can be replaced with a lemon vinaigrette.
For the Finish
  • 1/4 cup Parmesan Cheese Skip for a vegan option or use nutritional yeast.

Equipment

  • large pot
  • colander
  • mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water and cook the rotini or bow-tie pasta for 8-10 minutes until al dente. Drain and rinse under cold water to cool.
  2. Wash and prepare the fresh vegetables: halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, and slice the avocado. Gather them in a large mixing bowl.
  3. Once the pasta has cooled, add it to the bowl with the fresh vegetables and gently fold everything together.
  4. Drizzle the Italian dressing over the mixture and toss gently to coat all ingredients.
  5. Season with salt and pepper to taste, tossing again to ensure even distribution.
  6. Sprinkle freshly grated Parmesan cheese on top and lightly toss to combine.
  7. Cover and refrigerate the salad for at least 30 minutes to let flavors meld.
  8. Serve chilled or at room temperature as a side dish or light main course.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 2 days, but consume within 24 hours if it contains avocado.

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